Pumpkin Doughnuts
(Serve with hot chocolate, rim mugs with clear icing glaze and roll in sprinkles)
Ingredients:
- 2 cups all-purpose flour
- 1 ½ tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- ¼ tsp cloves
- 2 tsps baking powder
- 1 tsp salt
- 1 15 oz can pumpkin puree
- 1 ½ cups white sugar
- 1/3 cup vegetable oil
- ¼ cup butter, melted
- 1 tsp vanilla extract
- 3 large eggs
Topping:
- ¾ cup white sugar
- 2 tsps cinnamon
- ¼ cup butter, melted
Directions:
Preheat oven to 350 degrees F
Lightly oil and flour 6 -cup nonstick doughnut pans (recipes makes 18 doughnuts)
In medium-size bowl whisk together flour, cinnamon, ginger, nutmeg, cloves, baking powder and salt.
In large-size bowl beat pumpkin puree, sugar, vegetable oil, melted butter, vanilla and eggs until smooth.
Add the flour mixture to the pumpkin mixture and beat until combined.
Fill doughnut pans with batter until each mold is almost full. Smooth the tops with water-moistened finger.
Bake doughnuts until toothpick inserted in center comes out clean, about 20 minutes depending on oven. Transfer doughnuts to cooling rack.
For the topping:
In a small bowl, combing sugar and cinnamon. One at a time, dip top of doughnut in butter or brush top of doughnut with butter and then dip it into cinnamon sugar to coat. Serve warm. Enjoy!